Recipe serves 4 to 6.
1 tbsp oil
3 cloves of garlic
1 red onion
250g dried red lentils
4 medium carrots
1 large sweet potato
250g cherry tomatoes
1 tin kidney beans (drained and rinsed)
750ml vegetable stock
1 heaped tsp smoked paprika
1 tsp cumin
salt and pepper to taste
Start by chopping all of your vegetables finely.
Pour 1 tbsp oil into a pan over medium/high heat.
Add your onions, tomatoes and a big pinch of salt.
Allow to cook for 5 - 10 minutes or until softened.
Add the rest of the vegetables along with the cumin and paprika.
Stir for 5 minutes before adding the lentils, sweetcorn and kidney beans, stir again.
Add the vegetable stock, stir and bring to a boil.
Once boiling, reduce heat to simmer and cover for 20 - 25 minutes.
(If the mixture ever looks too thick, add extra water.)
After cooking time is up, taste and season to preference.
I like to blend half of the soup for a smoother texture but if you don't have a blender, this soup is just as great chunky.
Best served with chilli flakes, parsley and avocado toast. Tuck in! x